"One Bag Meals"

trey.winkle

We've gotten into a lot of Sous Vide cooking thanks to your site, and we're very much looking forward to the future. I've been thinking about combining cereals/beans/rice?/and other grains into vacuum bags along with the meat they will be served with. Mainly focusing on tough cuts here with things like whole short ribs and lamb shanks. We usually keep those cuts in a bath for 12-16 hours around 180F. I'm thinking this could seriously over cook some ingredients, but with things like quinoa, bulgur wheat, and the like I have never found them to get particularly soft with overcooking. Flavor infusion and a sauce like result are my hopes. Anyone with experience or advice on this?

Amos_Schorr_168815

You'd have to add some water or stock. Those don't just soften from being cooked, they soften from absorbing moisture. And I doubt rendered fat and meat juice will be enough. But obviously use less than you would if you were cooking them normally.